Save Last spring, I found myself at the farmers market surrounded by bundles of asparagus and snap peas, realizing Id been waiting all winter for this exact moment. I threw together this pasta on a whim that afternoon, and something about the bright green vegetables against that creamy sauce just made everything feel right again. My usually skeptical roommate actually went back for seconds, which is how I knew this wasnt just another weeknight dinner.
I made this for my mom when she visited last month, and she kept asking what I did differently than my usual pasta attempts. The secret was really just not overcooking the vegetables, but I let her believe Id discovered some ancient Italian technique. Now she texts me every time she sees asparagus on sale, asking if were having that green pasta again.
Ingredients
- 350 g (12 oz) penne pasta: The ridges catch the sauce perfectly, though rigatoni works if thats what you have in the pantry
- 200 g (7 oz) asparagus: Look for tight buds and firm stalks, avoiding any woody stems that wont soften properly
- 150 g (1 cup) fresh or frozen peas: Frozen are actually sweeter since theyre picked at peak ripeness and flash-frozen immediately
- 150 g (1 cup) green beans: Trim the ends precisely so they cook evenly with the other vegetables
- 2 tbsp olive oil: Use the good stuff here since it carries the garlic flavor through the whole dish
- 3 cloves garlic, finely minced: Fresh garlic is non-negotiable, nothing else gives quite that aromatic punch
- 60 ml (1/4 cup) vegetable broth: This creates the base that lets the cream coat everything without becoming heavy
- 120 ml (1/2 cup) heavy cream: Half-and-half works for a lighter version, though the sauce wont cling quite the same
- 60 g (2/3 cup) freshly grated Parmesan cheese: Pre-grated has anti-caking agents that prevent smooth melting
- 1/2 tsp freshly ground black pepper: Freshly cracked makes a noticeable difference in complexity
- 1/4 tsp salt: Start with less since the Parmesan adds significant saltiness
- Zest of 1 lemon: Use a microplane to avoid the bitter white pith beneath the skin
- 1 tbsp fresh lemon juice: Add this last to maintain the bright acidic pop
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to boil and cook penne until al dente, reserving that crucial pasta water before draining
- Build your flavor base:
- Heat olive oil in a large skillet over medium heat, sautéing minced garlic for just one minute until you can smell it without letting it brown or bitter
- Add the vegetables in stages:
- Throw in asparagus, green beans, and peas, sautéing for 3 to 4 minutes until theyre tender but still vibrantly green
- Create the sauce foundation:
- Pour in vegetable broth and let it bubble for 2 minutes, scraping up any flavorful bits from the bottom of the pan
- Bring it all together with cream:
- Reduce heat to low and stir in heavy cream and Parmesan until the cheese melts and the sauce becomes silky smooth
- Combine everything:
- Add the cooked penne to the skillet, tossing to coat and adding reserved pasta water as needed to reach the right consistency
- Finish with brightness:
- Season with pepper, salt, lemon zest, and juice, mixing well to distribute all those final flavors
- Serve it up:
- Plate immediately while the sauce is at its best consistency, topped with extra Parmesan and fresh herbs
Save My friend Sarah claimed she hated asparagus until she tried this pasta. Something about the vegetables being tender-crisp instead of mushy changed her entire perspective. Now she requests this every time she comes over for dinner, and I pretend it was my plan all along to convert her.
Making It Your Own
Ive experimented with adding crushed red pepper flakes when I want some warmth, and it plays beautifully against the cream. Sometimes I toss in baby spinach at the very end for extra greens, and it wilts perfectly into the sauce without becoming waterlogged.
Timing Is Everything
The key to this dish is having everything prepped before you start cooking. Once the garlic hits the oil, things move quickly, and you dont want to be chopping vegetables while the asparagus is already softening in the pan.
Serving Suggestions
This pasta holds up surprisingly well at room temperature, making it perfect for spring picnics or potlucks. A crisp white wine or even sparkling water with lemon cuts through the richness nicely.
- Crusty bread for sopping up any remaining sauce
- A simple arugula salad with vinaigrette on the side
- Grilled chicken or shrimp if you want to add protein
Save This pasta has become my go-to for nights when I want something that feels special but doesnt require three hours of prep work. Hope it finds a regular rotation in your kitchen too.
Recipe FAQs
- → Can I make this dish ahead of time?
This pasta is best served fresh, but you can prepare the sauce in advance and reheat it gently. Cook the pasta just before serving to maintain its texture, then combine with the warmed sauce and vegetables.
- → What vegetables can I substitute for the spring vegetables?
Feel free to use broccoli florets, zucchini, spinach, or mushrooms. Keep cooking times similar—tender vegetables should be added near the end to maintain their vibrant color and crisp-tender texture.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water while draining and add it gradually while tossing. The starch in pasta water creates a silky emulsion and helps the sauce coat the noodles evenly without becoming heavy.
- → Is this suitable for lactose-intolerant diners?
Traditional versions contain heavy cream and Parmesan, but you can substitute with lactose-free cream and dairy-free Parmesan alternatives. The flavor profile remains delicious with these substitutions.
- → Can I add protein to make this more filling?
Absolutely. Grilled chicken, pan-seared shrimp, or white beans work beautifully. Add them to the skillet after cooking vegetables, or toss them in with the finished pasta for a heartier meal.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of vegetable broth or cream to restore the sauce's silky consistency.